{"id":60,"date":"2011-12-11T02:41:50","date_gmt":"2011-12-11T02:41:50","guid":{"rendered":"http:\/\/www.tezzatron.com\/loadsofrecipes\/2011\/12\/11\/satay\/"},"modified":"2011-12-11T02:41:50","modified_gmt":"2011-12-11T02:41:50","slug":"satay","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/asian-recipes\/satay\/","title":{"rendered":"Satay"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>450g Pork fillet or same amount of chicken breast or thigh<\/li>\n<li> Marinade:<\/li>\n<li> 2 tbsp Light soy sauce<\/li>\n<li> 1 tbsp Shaoxing rice wine or dry sherry<\/li>\n<li> 2 tbsp Finely chopped garlic<\/li>\n<li> 1 tsp Freshly ground black pepper<\/li>\n<li> 2 tsp Sesame oil<\/li>\n<li> 1 tsp Sugar<\/li>\n<li> 2 tsp 5 Spice powder<\/li>\n<li> Salt<\/li>\n<\/ul>\n<ul>\n<li><strong>Dipping sauce<\/strong>:<\/li>\n<li> 1 tbsp Groundnut oil<\/li>\n<li> 2 tbsp Chopped garlic<\/li>\n<li> 3 tbsp Chopped shallots<\/li>\n<li> 2 red Chillies, chopped<\/li>\n<li> 1 tbsp Grated ginger<\/li>\n<li> 1 tbsp Lime juice<\/li>\n<li> 2 tbsp Coconut milk<\/li>\n<li> 1 tbsp Light soy sauce<\/li>\n<li> 1 tsp Dark soy sauce<\/li>\n<li> 1 tsp Sugar<\/li>\n<li> 250ml Water<\/li>\n<li> 175g Coarsely ground peanuts<\/li>\n<li> Salt and pepper<\/li>\n<\/ul>\n<p> <strong>Method:<\/strong><\/p>\n<p>Cut pork or chicken into thin slices.<br \/>\n In a large bowl mix the meat with all the marinade ingredients and leave to marinade for as long as you can &#8211; overnight preferably.<\/p>\n<p><em> Make the sauce:<\/em><br \/>\n Heat a wok and add the oil. Add shallots, garlic, chillies and ginger and stir fry for 1 minute. Then add the lime juice, coconut milk and soy sauces, sugar, water and seasoning. Cook for 5 mins then add the peanuts. Mix well. Simmer until you get the consistency you want. Remove from heat and leave to cool &#8211; it should be served at room temperature.<\/p>\n<p> Once meat has marinaded, soak some bamboo skewers in cold water before threading meat on.<br \/>\n Heat a griddle pan or oven grill. When very hot add satay and cook for a few mins each side, until golden brown. Serve at once with the dipping sauce and lime wedges<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 450g Pork fillet or same amount of chicken breast or thigh Marinade: 2 tbsp Light soy sauce 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp Finely chopped garlic 1 tsp Freshly ground black pepper 2 tsp Sesame oil 1 tsp Sugar 2 tsp 5 Spice powder Salt Dipping sauce: 1 tbsp Groundnut [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,28,35],"tags":[41],"class_list":["post-60","post","type-post","status-publish","format-standard","hentry","category-asian-recipes","category-pork-recipes","category-starter-recipes","tag-asian-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=60"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/60\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=60"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=60"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}